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A new take on traditional hummus, this homemade harissa hummus is the perfect recipe to satisfy spicy hot dip lovers! This spicy hummus recipe is perfect for parties and gatherings and it’s so simple to make.
One can never have enough Middle Eastern and Mediterranean recipes, right? Especially when it comes to fresh and tasty appetizers, Middle Eastern dishes such as roasted red pepper hummus, mutabal, tabbouleh salad and Fattoush are on top of my list. And, of course, a delicious creamy hummus recipe is something that I always have on hand because hummus is a crowd pleaser!
Harissa lovers, this one is for you! Today, I’m going to show you a spicy humus dip that you will love, and it’s made with harissa! This is one of our favorite hummus flavors ever!
What is harissa?
As described in The Kitchn, harissa has historically played an important role in Middle Eastern cuisine. This chile paste is made with a combination of several types of spicy peppers and usually has a deep red color. It’s quite spicy and a little bit of it goes a long way.
Harissa hummus ingredients
- Chickpeas: Also known as garbanzo beans, these are the base of a good hummus recipe. You can use canned chickpeas (best to boil them for 20 minutes) or cook chickpeas from scratch like I’ve done in my classic hummus recipe.
- Tahini: You might know tahini as sesame paste. It’s rich, nutty and gives hummus that nice earthy flavor that we love. You can make tahini at home or use store-bought.
- Garlic: One or two cloves of garlic would work well in this recipe.
- Lemon juice: Freshly squeezed lemon juice is always preferred.
- Harissa: The hot flavor of this hummus comes from the harissa paste which you can make at home or use store-bought.
- Olive oil: Quality extra virgin olive oil is used to top the hummus right before serving.
How to make this recipe
Here I’m going to show you my go-to hummus recipe. It’s really easy, you basically just put everything in a blender or a food processor and after some minutes, you have the creamiest, most delicious homemade harissa hummus!
All you need to do is place the chickpeas with garlic and tahini in the food processor and blend until combined. Add in the lemon juice, salt, harissa and olive oil to the mixture and blend until smooth and creamy. Pretty easy and simple.
Incorporating harissa in hummus makes it very tasty and delicious as it brings so much flavor to the classic hummus and gives it a kick. You can either use store bought harissa or make your own using this harissa recipe.
What to serve harissa hummus with
This delicious spicy hummus is perfect on it’s own with some pita chips or vegetables. You can also serve it on a Mediterranean mezze platter or with some delicious homemade falafels and Middle Eastern tahini sauce. The spicy flavor of this hummus goes perfectly with falafels and gives them a nice kick!
Notes and tips for making this spicy hummus recipe
- To make a good hummus, you should look for the prefect consistency. We don’t want it too thick and we don’t want it too watery. This depends on the tahini you use and also on the quality of the chickpeas. If my hummus is too thick, I add a little bit of hot water (one tablespoon at a time) and process again.
- For the best harissa hummus, make sure your tahini is high quality and shake it well before using it.
- Homemade hummus lasts about three to five days in the fridge. Keep the hummus in an airtight container.
- You can serve this harissa hummus with vegetables such as celery, carrots and radish or with pita chips or fresh pita bread.
Looking for more delicious dips?
- Roasted garlic hummus
- Muhammara roasted peppers and walnut dip
- Masto Khiar Persian yogurt and cucumber dip
- Kashke Bademjan Persian eggplant dip
- Borani Esfenaj Persian spinach and yogurt dip
- The best baba ganoush recipe
Try this homemade harissa hummus, I hope you enjoy it!
Homemade Harissa Hummus
Ingredients
- 1 can chickpea
- 1/3 cup tahini
- 3 tbsp olive oil
- 1 tsp salt
- 2 garlic cloves
- Juice of one lemon
- 1/2 tsp harissa paste, more or less depending on how spicy you like the hummus to be
Instructions
- Place chickpeas, tahini and garlic in a food processor, blend until they start incorporating.
- Add in lemon juice, salt, olive oil and harissa to the mixture, blend until fully combined and the hummus is creamy and smooth.
- Serve immediately or store in an airtight container for three to five days.
Notes
- Your hummus should have the right consistency. We don’t want it too thick and we don’t want it too watery. This depends on the tahini you use and also on the quality of the chickpeas. If my hummus is too thick, add a little bit of hot water (one tablespoon at a time) and process again.
- For the best spicy hummus, make sure your tahini is high quality and shake it well before using it.
- Homemade hummus lasts about three to five days in the fridge. Keep the hummus in an airtight container.
- Serve hummus with vegetables such as celery, carrots and radish or with pita chips or fresh pita bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This hummus was delicious! Thank you for this recipe!
So yummy! Harissa is the perfect ingredient for giving it a kick. I’m making this for our next party!
Much as I love my plain hummus recipe, I was in the mood to shake things up and found your recipe. It was so darn tasty that I’m going to make it again for my book club next month!!
Thank you Liz!
I am loving this fun twist on hummus!